Gluten-Free and Vegan Bread and over one million other books are available for Amazon Kindle. Learn more
CDN$ 15.67
  • List Price: CDN$ 24.99
  • You Save: CDN$ 9.32 (37%)
FREE Shipping on orders over CDN$ 25.
Only 7 left in stock (more on the way).
Ships from and sold by Amazon.ca.
Gift-wrap available.
Quantity:1
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home Paperback – Oct 30 2012


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Paperback
"Please retry"
CDN$ 15.67
CDN$ 13.59 CDN$ 17.60

2014 Books Gift Guide
Thug Kitchen is featured in our 2014 Books Gift Guide. More gift ideas

Frequently Bought Together

Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home + Flying Apron's Gluten-Free & Vegan Baking Book + The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes
Price For All Three: CDN$ 47.99

Some of these items ship sooner than the others.


Customers Who Bought This Item Also Bought



Product Details

  • Paperback: 192 pages
  • Publisher: Sasquatch Books; unknown edition (Oct. 30 2012)
  • Language: English
  • ISBN-10: 1570617805
  • ISBN-13: 978-1570617805
  • Product Dimensions: 17.1 x 1.3 x 20.3 cm
  • Shipping Weight: 386 g
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: #31,182 in Books (See Top 100 in Books)

Product Description

About the Author

Jennifer Katzinger is the former owner of the popular Seattle gluten-free and vegan Flying Apron Bakery (www.flyingapron.com). She is the author of Flying Apron's Gluten-Free & Vegan Baking Book (2009) and Gluten-Free & Vegan Holidays (October 2011). The author makes her home in Seattle, WA.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

3.2 out of 5 stars
Share your thoughts with other customers

Most helpful customer reviews

2 of 2 people found the following review helpful By Jaclynn on July 12 2013
Format: Paperback Verified Purchase
This book was published without ample testing and there is an internet site you have to find with the recipe corrections. Rather irritating.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
1 of 1 people found the following review helpful By rogue on May 29 2014
Format: Paperback
I REALLY wanted the recipes to work in this book, however, the 4th loaf Ive tried just came out of the oven, and just like all the others, hard as rock. As a professional baker, I truly think her theory on yeast is wrong, and you should follow a traditional method. Also, using such heavy flours, they may need extra help with leavening..
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
1 of 1 people found the following review helpful By Isabelle Forgues on Oct. 18 2013
Format: Paperback Verified Purchase
This recipe book is awesome!
The recipes are easy to make and the breads are delicious. This book is THE book everyone who wants to make easy gluten-free and vegan breads.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
1 of 1 people found the following review helpful By Samantha April on June 19 2013
Format: Paperback Verified Purchase
I've made a few of these recipes, and they turn out quite well with a bit of tweaking. The breads that I tried do have quite a heavy, starchy mouthfeel, which I suppose is to be somewhat expected from gluten-free breads, however, reading the descriptions of the recipes by the author would lead one to believe these recipes are light and tasty, which wasn't my experience. Following the author's recommendation that you not use warm water with the yeast, the first loaf I made did not rise at all, and turned out like a brick. Maybe if you live in a really warm climate, not using warm water would be ok, but I found that I had to use warm water with the yeast to get any sort of rise with these breads. Aran Goyoaga has a gluten-free seeded bread recipe in her "Small Plates & Sweet Treats" book which I prefer to any of the recipes I've tried in this book.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
Format: Paperback
I was excited to get this book with artisan gluten free and vegan bread and pour over the recipes and tips and techniques. The first recipe I tried turned out like a rock. Overdone. Overcooked. Extremely disappointing. I had followed the author's recipe to the letter. So I went online looking for Katzinger's contact to no avail. I thought a mistake was made for the bread to be baked in total 1 hour +45 minutes. What I did find was a site by the author, telling me that if I followed a link i would get all the corrections to each recipe. The author had baked bread at home in a broken down range apparently. I was quite annoyed to say the least. I must have spent at least $8 on this one recipe. Shame on the author. Shame for not testing and retesting her recipes.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
By ana on March 19 2014
Format: Paperback
I cannot say enough great things about this book. The breads and the loafs are leaps and bounds better than anything you will find in your local store and even specialty bakery. Yes some of the recipes are time consuming and require a decent amount of ingredients, some of which may take a bit of effort to find if you don't have a store with a well stocked vegan/gluten free section. But the effort is fully realized in the reward of eating delicious, homemade bread.

I have made almost every recipe in it already (got it at Christmas) and have made many multiple times over. I think the best success story is when I bought a regular baguette and made the baguette in the book for a celiac friend and the homemade one was the party success even with the most discriminating foodie friend. Get this if you love bread!
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
By Lisa Perusse on Feb. 2 2014
Format: Paperback Verified Purchase
First of all, I should say that I own a recent publication of this book that has all the errata "fixed". I should also say that I am a fairly experienced baker of gluten free baked goods, of yeast breads, and of vegan baked goods. I bought this book hoping for guidance in combining those 3 areas of knowledge.

I have now made two recipes from this book. The first one was a MASSIVE failure. It was the "Multiple Grain Baguette". She says to roll the dough out on a floured surface, but my dough was WAY too goopy for that. I formed it into baguettes directly on the pan and baked it for half the indicated time before it was burned to a crisp on the outside, although not actually cooked on the inside.

I went out an bought myself an oven thermometer in case my oven was running high, to rule out that problem.

Second attempt: I decided to make the "Pecan-Cranberry Bread". It's a quick bread - what could possibly go wrong? So first of all, my dough was like a ROCK in my stand mixer, and I ended up adding almost 2 cups of water in order for it to seem like a quick bread batter. THEN I baked it at 350, as indicated by the book, but again, the bottom was not cooked through. The top half of the loaf is delicious, though...

There is definitely an ingredient ratio issue with the recipes in this book AS WELL as an oven temperature issue.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.


Feedback